This vegan and gluten free carrot cake tastes like a cross between traditional carrot cake and gingerbread blondies due to the warming spices and moist, dense texture. The cake has a pleasant, nutty undertone due to the ground walnuts, almond flour, and cashew frosting, and makes for the perfect healthy Easter dessert!
For the cake:
1 cup grated carrots
`1/2 cup nondairy milk
1 cup ground walnuts
1 cup almond flour
1/2 cup arrowroot starch (can sub for cornstarch)
3/4 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of salt
For the frosting:
1 cup raw cashews, soaked
5 small dates or 2-3 large medjool dates
1/2 teaspoon vanilla extract
juice of half a lemon
2-4 tablespoons nondairy milk
1. Preheat the oven to 350 degrees Farenheight.
2. Mix together the carrots, nondairy milk, and vanilla extract in a large bowl.
3. In a separate bowl, mix together the dry ingredients: ground walnuts, almond flour, arrowroot starch, coconut sugar, cinnamon, ground ginger, cloves, baking powder, and salt.
4. Stir the dry ingredients into the wet ingredients and mix until well combined.
5. Pour the batter into a parchment lined cake pan or baking tray and bake for 30 to 40 minutes, or until cooked through.
6. Meanwhile, make the frosting by blending together all the frosting ingredients in a blender or food processor until smooth and creamy.
7. Frost the cake once cooled and cut into slices, then enjoy!
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